Melt butter in a soup pot.

Turkey soup heavy cream. Mix in salt, pepper, nutmeg or mace, parsley or chives, and 1 to 1½ cups diced turkey meat and (optionally) 1/2 cup diced, cooked. Regular yellow cooking onion works well Web cook on low for about 6 hours, or on high for 3 hours.

Bring the broth to a simmer and slowly mix in the cream. Season with salt and pepper. Add the turkey, chicken broth, salt and pepper;

Start by melting the butter in a large pot and add the carrots, onions and celery. (227 g) cooked turkey meat , shredded into bite sized pieces 2 tablespoons (30 ml) olive oil Add vegetables and cook for about 5 minutes, adding a splash of water halfway through.

Cooked egg noodles and a helping of real heavy cream add the finishing touches to. Cook turkey skin side down, turning. Web creamy leftover turkey soup with potatoes and corn is a rich and hearty chowder that transforms thanksgiving leftovers into a delicious masterpiece.

Stir in the cream, lemon juice, and all the fresh herbs. Web melt 4 tablespoons butter in a large heavy saucepan over moderate heat and blend in 4 tablespoons flour. Web instructions chop vegetables:

Web drain all but 3 tablespoons bacon drippings from pan. The soup can be made up to 3 days ahead of time. Add the turkey (or chicken) and stir to incorporate.